Garuda - Garba Rujukan Digital

Implementing Food Safety to Produce Good Food Quality during the Covid-19 Pandemic at Taco Casa Canggu I Nyoman Cahyadi Wijaya; Ni Ketut Dewi Irwanti; Komang Astiari
International Journal of Glocal Tourism Vol. 3 No. 1 (2022): International Journal of Glocal Tourism - March 2022
Publisher : Catuspata Press

Show Abstract | Download Original | Original Source | Check in Google Scholar

Purpose: This study aims to analyze the implementation of food safety on producing good food quality at Taco Casa Canggu in Bali, Indonesia, and what efforts are being made to ensure food safety in preparing good food quality in the era of the Covid-19 pandemic. Research methods: A qualitative descriptive method is used to analyze the implementation specifically. Primary data were collected through interviews and observation. The research instruments used were an interview guideline and an observation checklist. Findings: The restaurant management had rearranged the standard operating procedure on food safety according to the Indonesian Minister of Health and the World Health Organization, transforming business from offline to online (O2O) by enhancing home delivery service and digitalizing their service and marketing. Implication: The restaurant management has added strict standard operational procedures on some aspects, such as performing body temperature checks for third parties and costumers and creating a planning meal timeline according to day-by-day service.

Exploring the culinary heritage: Strategies for promoting gastronomy tourism in Tourism Village Tista Tabanan I Nyoman Cahyadi Wijaya; I Ketut Budarma; Ni Gst Nym Suci Murni
Journal of Applied Sciences in Travel and Hospitality Vol. 6 No. 2 (2023): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v6i2.107-116

This study explores strategies to promote local cuisine as a central element of gastronomy tourism in Tista Tourism Village, inspired by the UNWTO's recognition of Ubud in 2019. Using qualitative research methods, this study merges the Triangle of Indonesian Gastronomy theory with Local Cuisine Development principles. Subsequent data analysis employed qualitative descriptive methods, IFAS matrix, EFAS matrix, and SWOT analysis. The evaluation of the internal-external matrix (IE) pinpointed the recommended strategy of elevating local cuisine into a central offering of gastronomy tourism, situated within cell I. This conclusion finds support in the IFE score of 3.3 and EFE score of 3.02. Emphasizing cultural and historical aspects, this approach involves crafting narratives that connect local cuisine to its origins. The SWOT analysis yields four strategies focusing on preserving cultural heritage and enhancing existing attractions for an enriched gastronomy tourism experience, this research enhances gastronomic tourism in Tista Tourism Village and provides a strategic framework for stakeholders which supports sustainable development by leveraging strengths, addressing weaknesses, and mitigating potential threats. Active community engagement fosters ownership and participation are vital findings to enhance the initiative's enduring success, to conclude The study's critical findings are that entities such as the local community, POKDARWIS, and Village authorities have the sense of active engagement to nurture a sense of ownership and participation as it is crucial for the enduring success 0f gastronomy tourism.

Exploring the culinary heritage: Strategies for promoting gastronomy tourism in Tourism Village Tista Tabanan I Nyoman Cahyadi Wijaya; I Ketut Budarma; Ni Gst Nym Suci Murni
Journal of Applied Sciences in Travel and Hospitality Vol. 6 No. 2 (2023): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v6i2.107-116

This study explores strategies to promote local cuisine as a central element of gastronomy tourism in Tista Tourism Village, inspired by the UNWTO's recognition of Ubud in 2019. Using qualitative research methods, this study merges the Triangle of Indonesian Gastronomy theory with Local Cuisine Development principles. Subsequent data analysis employed qualitative descriptive methods, IFAS matrix, EFAS matrix, and SWOT analysis. The evaluation of the internal-external matrix (IE) pinpointed the recommended strategy of elevating local cuisine into a central offering of gastronomy tourism, situated within cell I. This conclusion finds support in the IFE score of 3.3 and EFE score of 3.02. Emphasizing cultural and historical aspects, this approach involves crafting narratives that connect local cuisine to its origins. The SWOT analysis yields four strategies focusing on preserving cultural heritage and enhancing existing attractions for an enriched gastronomy tourism experience, this research enhances gastronomic tourism in Tista Tourism Village and provides a strategic framework for stakeholders which supports sustainable development by leveraging strengths, addressing weaknesses, and mitigating potential threats. Active community engagement fosters ownership and participation are vital findings to enhance the initiative's enduring success, to conclude The study's critical findings are that entities such as the local community, POKDARWIS, and Village authorities have the sense of active engagement to nurture a sense of ownership and participation as it is crucial for the enduring success 0f gastronomy tourism.

Sustainable MICE Model: Case Study at Four Points by Sheraton Bali Ungasan Dw A Pt Ninda Pradnyani; I Ketut Budarma; I Ketut Sutama; I Nyoman Cahyadi Wijaya; Ni Made Sudarmini
International Journal of Travel, Hospitality and Events Vol. 3 No. 2 (2024): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v3i2.371

Purpose: This research was conducted to design a sustainable event model based on MICE activities carried out at Four Points by Sheraton Bali Ungasan. Research methods: The design of this sustainable event model used qualitative analysis, visualized through NVivo 12 Plus software, and resulted in a sustainable event model for MICE activities at Four Points by Sheraton Bali Ungasan. Subsequently, the model was validated through Focus Group Discussion (FGD) to obtain approval for the previously designed sustainable event model. Results and discussion: The study's results indicated that the implementation of MICE activities at Four Points by Sheraton Bali Ungasan was not sustainable in terms of environmental and socio-cultural aspects. At the same time, the economic element had been implemented, but any subject also has to improve. Implication: The research output is a sustainable event model suitable for implementation at Four Points by Sheraton Bali Ungasan and has been approved and well-received by the management. This study results in a sustainable event model that guides the pre-event, during-event, and post-event stages to create sustainable MICE activities that positively impact the environment, socio-cultural aspects, and economy. Keywords: Sustainable MICE Model, Environment, Socio-Culture, Economic Aspects

Implementation of Green Practice in the Food and Beverage Department at Jimbaran Puri, A Belmond Hotel Bali Ni Kadek Bella Puspitayanti; I Gusti Putu Sutarma; Lien Darlina; I Wayan Basi Arjana; I Nyoman Cahyadi Wijaya
International Journal of Travel, Hospitality and Events Vol. 3 No. 2 (2024): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v3i2.372

Purpose: This research aims to analyze the implementation of Green Practices in the Food and Beverage Department at Jimbaran Puri, A Belmond Hotel Bali, and the most dominant Green Practice indicators. Research methods: The data collection methods used are observation, interviews, questionnaires, and other supporting data. This research uses qualitative descriptive and quantitative descriptive analysis techniques. Results and discussion: The average indicator value for implementing Green Practice is four or implemented well. Based on the Green Practice Implementation Index calculation in the Food and Beverage Department at Jimbaran Puri, A Belmond Hotel, Bali, the result was 4.5. It has been implemented daily to create a sustainable, preservative Surrounding environment. Implication: From the percentage results of the three green practice indicators, green actions obtained a score of 26.62 percent, green food obtained a score of 9.35 percent, and green donations obtained a score of 9.09 percent. Based on the three green practice indicators, namely green action, green food, and green donation, it can be seen from the total score that the percentage is more significant for green action. Keywords: Implementation, Green Practice, Green Action, Green Food, Green Donation.

Strengthening Brand Image and Loyalty for The Domestic Market at The Apurva Kempinski Bali Budiasa, I Kadek; Ni Gst Nym Suci Murni; I Gede Mudana; Made Sudiarta; I Nyoman Cahyadi Wijaya
International Journal of Travel, Hospitality and Events Vol. 3 No. 3 (2024): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v3i3.424

Purpose: This research aims to engage the brand image and brand loyalty of The Apurva Kempinski Bali in the domestic market in the context of the COVID-19 pandemic. It concerns strategies adopted by the hotel to sustain its operations amidst changing market conditions. Research methods: Qualitative methods such as interviews and observations were used to understand the challenges faced by the tourism industry in Bali and to identify effective strategies employed by businesses like The Apurva Kempinski Bali. Quantitative methods, such as data analysis of reviews and social media engagement metrics, were used to assess the hotel's performance and customer satisfaction. Result and discussion: The COVID-19 pandemic significantly affected Bali's tourism industry, leading to a reliance on domestic tourists to sustain the local economy. The Apurva Kempinski Bali became popular among domestic tourists, emphasizing local expertise and showcasing Indonesia's cultural richness. Implications: The hotel received overwhelmingly positive reviews, indicating high satisfaction among guests, mainly domestic tourists. Active engagement on social media platforms and prompt responses to customer queries were identified as effective strategies for enhancing customer engagement and loyalty.

Implementation of Eco-Office by Guest Service Division in Supporting Melia Bali a s a Green Hotel Wedarianti, Luh Made Putri; Darlina, Lien; Nugraha, Putu Virgananta; Dyah, Wahyuning; Wijaya, I Nyoman Cahyadi
Bali Membangun Bali: Jurnal Bappeda Litbang Vol 5 No 1 (2024): April 2024
Publisher : Badan Riset dan Inovasi Daerah Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51172/jbmb.v5i1.336

Purpose: This research aims to determine the implementation of eco-office by Guest Service Division in supporting Melia Bali Indonesia as a green hotel. Research method: The data collection method used in this research is observation, questionnaires, interviews and documentation. Researchers conducted interviews with the guest service manager & assistant manager and distributed questionnaires to the five guest service division staff. The data analysis technique used is qualitative descriptive analysis with descriptive statistics ranging from rating scales in the form of averages. Results and discussion: The results of the analysis show that Melia Bali Indonesia, especially the guest service division, adopts the eco-office concept which is divided into 5, namely electricity saving aspects, water saving & conservation aspects, office waste management aspects, greening aspects, and Other aspects of efforts made in addition to the previous criteria are related to maximizing the use of technology as a means of communication and making reports, as well as minimizing the use of paper and plastic. Implication: The implementation of eco-office has been carried out quite well, so that these efforts directly contribute to the hotel's efforts to implement the green hotel as a whole.

Immersive Anthropological Methodology towards Sustainable Ecotourism: A Case Study of Bali, Indonesia Sonawane, Shilpa Vinod; Wijaya, I Nyoman Cahyadi
Bali Membangun Bali: Jurnal Bappeda Litbang Vol 5 No 2 (2024): Agustus 2024
Publisher : Badan Riset dan Inovasi Daerah Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51172/jbmb.v5i2.365

Purpose: This research aims to investigate and implement an anthropological methodology for achieving sustainable eco-tourism in Bali, Indonesia. Research methods: This qualitative method used involves a thorough examination and comparison of diverse scholarly works, case studies, and relevant texts. The qualitative comparative analysis provides a robust framework for interpreting the complex interplay of ideas, perspectives, and contextual factors embedded in the literature building upon and expanding the understanding of the subject matter within the broader academic discourse. Results and discussion: The research underscores the critical issues of water supply, waste management, and infrastructure development in Bali. Sustainable solutions, including cultural inclusion, eco-friendly housing, and natural supplements, are proposed to alleviate these challenges. Implications: The results signify a crucial step towards fostering environmental conservation and responsible tourism practices in this popular destination.

Menuju Destinasi Pariwisata Berkelanjutan: Mengatasi Solusi Pengelolaan Sampah di Bali Shantika, Budi; Wijaya, I Nyoman Cahyadi
Bali Membangun Bali: Jurnal Bappeda Litbang Vol 5 No 3 (2024): December 2024
Publisher : Badan Riset dan Inovasi Daerah Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar

Purpose: This research aims to examine the challenges in waste management in Bali, with a focus on the role of the community in supporting sustainable tourism practices. Research methods: This research combines qualitative interviews with community leaders and analysis of quantitative data on waste management from various initiatives. Results and discussion: Community involvement significantly increases the effectiveness of waste management strategies. In particular, initiatives such as waste banks and local clean-up campaigns have galvanized community participation, resulting in increased recycling rates and reduced waste in affected areas. Empowering local communities results in innovative solutions and a stronger sense of ownership of environmental issues for sustainable tourism practices. Implication: Policymakers should prioritize community-based approaches in waste management strategies to achieve successful sustainable tourism practices. Keywords: Bali waste management, community engagement, sustainable tourism, environmental sustainability

Preserving Culinary Heritage Through Sustainable Gastronomy Event: A Lesson Learn From The 101 Fontana Seminyak Wijaya, I Nyoman Cahyadi; Shantika, Budi; Sena, I Made Aswin Ananta
International Journal of Travel, Hospitality and Events Vol. 4 No. 1 (2025): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v4i1.450

Purpose: This study investigates the development of a sustainable business model tailored for the convention and event industry within a gastronomy tourism destination context. Focusing on the case study of Gastronomy Feast at The 101 Fontana Seminyak, the research aims to identify key factors contributing to sustainability and propose actionable strategies for enhancing the economic, social, and environmental aspects of the business model. Research methods: A qualitative research approach was employed, utilizing semi-structured interviews, observations, document studies, and literature review. Interviews were conducted with stakeholders involved in organizing and managing Gastronomy Feast events, while observations provided firsthand insights into event operations. Document studies were conducted to supplement primary data, and a comprehensive literature review was undertaken to contextualize the findings within existing knowledge. Results and discussion: The analysis revealed significant findings regarding the sustainable aspects of the business model for Gastronomy Feast at The 101 Fontana Seminyak. Economic sustainability is supported through partnerships with local businesses and revenue diversification. Social sustainability is emphasized through community engagement and cultural preservation. Environmental sustainability is promoted through waste reduction and eco-friendly practices. The discussion explores the interconnectedness of these dimensions and proposes integrated strategies for enhancing overall sustainability. Implication: The findings provide practical insights for stakeholders in the convention and event industry, particularly within gastronomy tourism destinations. By understanding the key factors driving sustainability in the business model of Gastronomy Feast at The 101 Fontana Seminyak, practitioners can adapt similar strategies to promote sustainable development. Additionally, policymakers and destination managers can utilize these insights to formulate supportive policies that encourage the adoption of sustainable practices across the tourism and hospitality sectors. Overall, this study contributes to advancing knowledge and fostering sustainable development in the convention and event industry within gastronomy tourism destinations

Title

Found 12 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 12 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 12 Documents
Search